The Swedish aren’t the only people known for their meatballs. Pork and veal meatballs are a commonplace part of the Danish Christmas lunch, and they often appear in family dinners throughout the year too.
Ingredients
- ½ pound of ground veal
- ½ pound of ground pork
- ¼ cup of grated onion
- ¼ cup of milk
- 1 egg
- ¼ cup of bread crumbs
- ¼ cup of all-purpose flour
- ¼ cup seltzer water
- Salt and pepper
Directions
- Mix your ground pork and veal together in a bowl thoroughly, stirring in the milk, egg and onion as you go. Add the bread crumbs to the meat at the same time.
- Sprinkle your flour into the meat mixture, kneading with your hands to mix. Add the seltzer water and season with salt and pepper to taste.
- Mix well, ensuring the meat mixture is very moist, but not dripping.
- Chill your meatball mixture for 15 to 30 minutes in the refrigerator (this will make the meatballs easier to form).
- Heat some butter or oil in a large skillet over a medium heat.
- Form your meatballs by scooping around 2 ½ tablespoons of meat mixture out of the bowl with a large spoon. Form the mixture into slightly flattened oval shapes
- Place your meatballs into the heated skillet and fry for fifteen minutes per side
Tip: Serve your Danish meatballs with boiled potatoes, picked cucumbers, and gravy in the winter, or eat them cold in the summer with potato salad for a Danish finish.
Danish meatballs origins
Though many people associate meatballs with Sweden, Danish meatballs are considered to be some of the best in the world, often made with a variety of different meats.
This Frikadeller recipe is a common alternative to curried meatballs on the Julefrokost board, but it can also be eaten throughout the year with a range of sides.
Scandification: Discovering Scandinavia.
